Grilled steak caesar salad with lemon caesar dressing, grilled focaccia, summer tomatoes, fresh corn off the cob, and avocado slices.
In a small mixing bowl or glass, add the mayonnaise, worcestershire sauce, grated parmesan cheese, lemon juice, lemon zest, salt, pepper, and water. Stir to combine the ingredients together until a unified dressing is formed. Taste and adjust the salt and pepper level, if needed. If you prefer a runnier dressing, add more water or lemon juice a teaspoon at a time.
Set out the steaks and pat them dry with a paper towel. Generously season each side of the steak with salt and pepper. Set aside at room temperature while you preheat the grill.
Preheat the grill to medium high heat until it’s heated through, about 10 minutes.
Place the steaks on indirect heat on the grill. Grill for 2-4 minutes, being very careful of flare ups from the fat released from the steaks. Flip the steaks to the other side and add the focaccia to the upper rack of the grill.
Grill the steaks on the second side for another 2-4 minutes. Remove both the focaccia and the steaks.
Let the steak rest for about 5 minutes.
While the steak rests, remove the ends and chop the romaine and add it to a large mixing bowl. Pour about half of the caesar dressing onto the romaine. Toss to coat the lettuce in the dressing.
Divide the lettuce between plates. Arrange the cherry tomatoes, corn, and sliced avocado onto the plate.
Cut the strips of focaccia into small, crouton-sized pieces and add them to the salad. Slice the grilled steak, perpendicular to the natural grain of the meat. Arrange the slices onto the salad.
Pour the remaining caesar dressing over the top of the salad, to taste. Grate a bit of fresh parmesan over the top. Enjoy!